Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts

Sunday, May 22, 2016

Grilled London Broil Steak Tacos / #SundaySupper

Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!
These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 Grilled London Broil Steak Tacos
London Broil Steak
Italian Dressing (not creamy)
A1 Sauce 
Garlic Powder
Red, yellow, and Orange Peppers, thinly sliced
Vidalia Onion, thinly sliced
Flour Tacos
Ranchero Queso Fresco
Sour Cream 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.
Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.
Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.
Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.
Flip the steak over and do it again. 
Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.
Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.
 Thinly slice the london broil.
 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.

Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Here are some other recipes you might enjoy:

Thursday, July 28, 2011

Sirloin Steak with Blue Cheese Walnut Butter

This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!
Let's start by making our compound butter first!
6 oz. Blue Cheese crumbles
4 tablespoon Butter
2 tablespoon chopped Fresh Italian Parsley
3/4 teaspoon Fresh Rosemary, finely chopped
1/4 cup chopped Walnuts
In a bowl, mix together the blue cheese, butter,
parsley, rosemary and walnuts.
Mix together with a fork, or use your hands.
I usually use gloves for this.
Place the butter mix on wax paper...
start to roll the wax paper over the butter...
as you roll, form the butter into a firm log.
Twist the ends, and refrigerate for about 2 hours before using.
Here are our 2 steaks.  I bought the prime cut sirloin at the store,
and it was worth the cost. Very tender and tasty.
The small steak is about 6 oz, and the larger one is about 14 oz.
I cooked the large steak for 3 minutes, then turned it over,
for 3 minutes, then turned it over, 3 minutes again on the first side, 
and then 3 minutes again on the second side for a total of 12 minutes.
I cooked it on medium high heat to sear the outside.
The smaller steak, of course, took less time to cook. 
I cooked the steak for 2 minutes, then flipped it for 2 more, 
then 2 more on the first side, and then 2 final minutes on the
second side.
Here is the steak, with a half a circle of compound butter
placed on the top.
Doesn't it look delicious?!